[SHAYAN]

Ingredients:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
Zest of 3 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup buttermilk, room temperature

Directions:

1. Preheat oven to 325° F. Line two 12-cup muffin pans with paper muffin cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, sift together flour, baking powder and salt. Set aside.

3. In a large mixing bowl, use an electric mixer (or stand mixer fitted with a paddle attachment) to beat together butter and sugar until very light and fluffy, about 4-5 minutes.

4. With the mixer running, add eggs one at a time. Mix well after each addition and occasionally scrape the side of the bowl.

5. Add the lemon zest and vanilla. Mix until well incorporated.

6. Alternate adding the flour mixture and buttermilk/lemon juice mixture. Mix on low speed after each addition, just until combined. Continue until all ingredients are incorporated. Be sure to begin and end this step with adding the flour mixture.

7. Spoon batter into the prepared muffin cups, filling each cup 2/3 full.

8. Bake for 20-25 minutes, or until a wooden toothpick inserted in the center of the cake comes out clean.
Allow cupcakes to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Once completely cooled, frost cupcakes with any frosting of your choosing.

 

[*NRB*]

waoo yummy

 

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[SHAYAN]

ya.....